In a small bowl, place ¾ of the flour, the rest will be needed for dusting the dough. Make a small well in the middle of the flour and add the oil, salt, and beer yeast. Gradually pour in the lukewarm water while starting to knead the ingredients with your hand. Continue this way until you have a smooth and soft dough. Divide the dough in half, place half in a floured container, and cover it. Divide the remaining dough into 8-10 small balls. Flour a work surface and begin to roll out the balls into small sheets about the size of a fist, flouring them often. In a small pot, heat the butter without letting it melt completely. Brush each sheet of dough with the half-melted butter and stack them on top of each other, pressing lightly so the butter is absorbed. For the last sheet, don’t add butter, just a little flour. Roll out the stacked sheets into a large sheet the size of the baking pan you will use, and butter the pan. Place the sheet in the pan, ensuring the edges are slightly raised.

In a bowl, beat the eggs, then add the grated feta, yogurt, semolina, and a little salt. Place the filling on the sheet. Sprinkle the filling with two or three tablespoons of butter. Using the same method as for the first sheet, create the top sheet with the remaining dough. The top sheet should be larger than the bottom one. Spread the sheet over the filling. Fold the edges inward and pour the remaining melted butter over the entire surface.

Bake the pie in a preheated oven at 200°C for 50 minutes. Once you remove it from the oven, cover it (with a towel or parchment paper) to keep it soft.